These roasted veggies make an absolutely mouthwatering winter side dish. In the height of the winter season I bake numerous variations of the same vegetables almost every day for dinners with my family. My husband simply attacks them while I finish off the main course in the kitchen. In this recipe I used interesting-looking romanesco cauliflower and a regular white one with brussels sprouts, butternut squash and gourmet mushrooms. Use high temperature to obtain even caramelization to release the sweet savory taste of these veggies. Romanesco cauliflower is not always available at the supermarkets although I am often lucky to spotting it at Whole Foods or Gourmet Garage in NYC. It has a distinct chartreuse color and fractal-shape with a nice crunch and a sweet, nutty sub-flavor in every bite. If you can find it prepare it the same way as you would the regular white variety. When it comes to brussels sprouts, look for smaller ones as those tend to be sweeter and caramelize faster when baking. Butternut squash adds also sweetness and softness. All the ingredients are interchangeable, my new addition are gourmet mushrooms. A combination of spices finish of this dish and make it incredible. My favorite blend is cumin, garlic, onion and any form of red pepper- Asado spice or Piment d'espelette both peppers are very mild in spice. If you really want some spicy kick try these roasted vegetables with Harissa. Season everything well and roast for 20 minutes and finish off with a sprinkle of parmesan on top!